Pilsen Pilsner

$42.52 (20% off)

6.6 lb. Pilsen Light LME

1 lb. Dextrin

1 oz Perle (60 min.)

.5 oz. Hallertau (15 min.)

.5 oz. Hallertau (1 min.)

WYeast Bavarian Lager #3056

This recipe involves the LAGERING process.

3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2 1/2 gal. of water to 155°. Steep the Dextrin for 25 min at 155°F. After 25 min, take the grain out, bring water to boil and add LME. Once dissolved, add 1 oz. Perle to start your 60 min hop boil. Add .5 oz. Hallertau with 15 minutes left in your 60 min boil. Add .5 oz. Hallertau with 1 minute left in your 60 min boil. After the 60 min hop boil, shut off heat and put pot in an ice bath to cool the wort down. Once it is roughly 65°-75°, pour into sanitized primary fermenter and add water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 3056 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 45-55° for 5-7 days.

After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Lower the temperature 1° to 3° per day until it reaches 35°-45°, then let sit in a dark spot at that temperature to lager for 6-8 weeks.

After 6-8 weeks of lagering, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup). Boil 2-3 min. Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation. Refrigerate and enjoy!